5 from 1 vote

Mexican pickled red onions

This recipe for quick Mexican pickled red onions is one of my favorite things to have in the fridge. It is perfect to finish up soups, salads, sandwiches or any Mexican recipe.
15 mins
Cool down time15 mins
15 mins
2 cups
Calories: 67kcal

Ingredients

  • 2 teaspoon Mexican oregano
  • 1 bay leave
  • 1 teaspoon black peppercorns
  • Pinch of salt
  • 1 cup water
  • 2 tablespoons white vinegar
  • 2 red onions medium-sized, thinly sliced
  • 1-2 limes juice

Instructions

  • Boil the water with the vinegar, bay leaf, pinch of salt and oregano. When the water is boiling vigorously, turn it off and add the onions.
  • Let it cool completely and strain.
  • Add the onion into a jar or other glass container and finish with the juice of a lime and a pinch of salt. It should be a bit salty and with a good punch of the lime juice at the end.
  • Taste or seasoning and adjust if necessary.

Nutrition

Calories: 67kcal | Carbohydrates: 16g | Protein: 1g | Sodium: 12mg | Potassium: 249mg | Fiber: 4g | Sugar: 5g | Vitamin A: 0.7% | Vitamin C: 21.7% | Calcium: 7.8% | Iron: 7.7%
Course: Basics
Cuisine: Mexican vegan food
Keyword: Mexican pickled onions
Author: Piloncillo&Vainilla